Category Archives: Low Carb

Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it!(Who remembers that phrase?) Ignore the Keto reference, it really tastes good!

EASY DEVILED HAM SALAD – LOW CARB & KETO

Author: Mellissa Sevigny Yield: 5 servings

INGREDIENTS

For the salad:

2 cups chopped cooked ham

1/4 cup chopped dill pickles

3 Tbsp chopped fresh parsley

2 Tbsp chopped onion

1/2 tsp minced fresh garlic

For the dressing:

1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)

1 tsp Dijon mustard

2 tsp Sriracha (or other chili sauce)

1 tsp fresh lime juice

INSTRUCTIONS

To make the salad:

Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.

To make the dressing:

Combine the dressing ingredients in a medium bowl and whisk until smooth.

Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.

Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!

Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.

Sooo…my spouse bought this Paderno spiralizer a year ago..new toy…lol. We have only used it a handful of times. Since we started our low carb diet we are now using it more. We love lasagna, but low carb means no pasta or breads. Et voila, with Pinterest I discovered this recipe. We have served it to our guests and they loved it too! It tastes wonderful!!! Don’t tell anyone it is low carb… shown here with a green salad with radish sprouts.

Keto Lasagna with Zucchini Noodles Author Vicky | Tasteaholics.com

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Servings 4 Calories 544 kcal

Ingredients

16 oz. ground beef

1 cup Rao’s marinara sauce* (see below)

1 zucchini large

10 oz. ricotta cheese

4 oz. mozzarella cheese shredded

Instructions

Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.

Brown ground beef in pan and add marinara. Season well with salt and pepper.

Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.

Rao’s Marinara Sauce (Pinterest recipe)

Makes 7 cups

Ingredients

Four 28-ounce cans whole tomatoes (I used four cans of Kirkland tomatoes)

1/2 cup olive oil

6 tablespoons minced onion

4 cloves garlic, peeled and minced

Coarse salt and freshly ground pepper

12 leaves fresh basil, torn (optional)

Pinch of dried oregano

Directions

Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. OR…just use as is if using Kirkland brand…

Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.

Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.

The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.

Instructions
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/

Alas, we have succumbed to the Keto Diet which requires us to eat very few carbs, lots of protein, veggies and some fruits. Beginning today you will see Keto friendly recipes. This is not to say they aren’t tasty!! I am a novice here and still in the early stages of figuring out what is good and bad. Help me!! If I post a recipe which you know is not KETO please let me know. I need your help… You know if I post it, it must have at least tasted good…LOL. Here we go….

Until recently, soft shell tacos were very hard to find here. Yeah, we could have used tortillas which are everywhere!!! It seems lots of people are on low carb diets these days and I was able to find this GREAT recipe on Pinterest. Who needs a crust? The result was awesome, so much so that we couldn’t believe we ate the WHOLE thing at one sitting.

FYI…. you will notice in the recipe Taco Seasoning. It’s quite simple to make and cheaper. I have included the recipe I use for taco seasoning at the end of the Pie recipe…

Low Carb Crustless Taco Pie

Ingredients

1 pound ground beef

1 packet taco seasoning (see recipe below)

3 green onions thinly sliced

1/4 cup salsa (I like La Costena brand with added chipotle)

1 cup Mexican blend cheese finely shredded, quantity divided

4 large eggs

2/3 cup heavy cream

1/2 teaspoon sea salt

OPTIONAL – a layer of refried beans on the bottom of the pie shell!

Instructions

Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.

Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.

In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.